Health and Fitness

Computer eye strain symptoms, causes, prevention tips

2015-10-31T16:08:00.002-07:00

In today’s world, people are constantly in front of their computer or laptop screens. This goes up to around 5 to 8 hours a day and we gradually start straining our eyes

In today’s world, people are constantly in front of their computer or laptop screens. This goes up to around 5 to 8 hours a day and we gradually start straining our eyes. We live in a digital world and people cannot imagine striving without these devices.

This category would also include cell phones, which constantly sticks to us, all through

the day. In this article, we will read through the symptoms and causes which would

assure you your condition and remedies so that you can prevent and heal yourself.

Some common symptoms that you are straining your eyes because of these devices are:

Eyes getting tired even when your body is active enough
Dry eyes or watery eyes
Blurred vision
Soreness in back, neck and shoulders
Sensitivity in the eyes due to light

If you ever feel any of the above symptoms, you can comfort your eyes with the remedies we have listed below:

Blink eyes repeatedly

Blinking is very important as it adds moisture and prevents you from itchiness and dryness. When you are using your computer screen, there are possibilities that you aren’t blinking at all! Add a blinking regime in which you would take out couple of minutes at every interval and blink your eyes.

Adjust the lighting of your room

Your computer should be present in a properly lit up room. Again, properly lit up doesn’t mean blinding light. Excess brightness could strain your eyes too. This could also include scorching sunlight coming through an open window. Use drapes or windows shades for blocking that out. For the electric lights, you need low intensity bulbs or fluorescent ones. Comfortable lights reduce stress and prevent further eye strain.

Adjust contrast and brightness

Go to the setting for display of your computer screen and adjust it to match the brightness of your room. You also have to adjust the contrast of backgrounds and features so that you don’t squint to see the screen! You can also alter the font sizes and colors.

Giving short breaks

Don’t stare into the screen for a long time and in the same position. You might be sitting in the office in the same posture for hours, and this is why you ought to take short breaks too. Be off your computer screen for 5 to 15 minutes to relax your eyes. Do it after every 1-2 hours. This would circulate blood and prevent from eye straining.

Move the monitor

If your monitor is fixed in a cramped space and that too right at the corner of the cubicle, you might want to move it. This will help you look away when you take a break. Try to move it to a position, so that it is at quite a distance while you take a break.

Getting rid of the glare

Glares coming out from your computer screen, windows, walls or any reflective surfaces could strain the eyes. It is best to install an anti-glare screen which would cover the reflective surface. If you don’t have it, try and close the drapes or shades of the windows for reducing the condition caused by sun rays.

Relax your eyes

Prevent eye strain in few simple ways:

Focus on something which is at a distance and stare straight for a few minutes.
Rub your palms till they are warm and then touch your eyes. Your eyes would be closed and you would have to take deep breaths. Visualize that you are looking at something at a distance. Open the eyes and release. Repeat three times.
Close eyes and roll the neck, shoulder and head for relaxing the eyes. This would also minimize shoulder ache.

Splash water

When your eyes start burning, go and splash some water on the face. Splash normal to cold water and let the water dry on its own. You can get back to work after the water dries.

Face massage

Wet a towel with warm water. Rub your cheeks, neck and forehead with it. Keep massaging these areas and don’t rub the eyes. You can improve blood stimulation and not strain while working at the monitor.

Expert advice

If you still see these symptoms to persist after following all the above remedies, you might need to consult an optician. Eyes are sensitive and eye checkups should not be delayed at any cost. Have an eye test, and let the doctor tell you, how critical your condition is and what the medicated solutions are.

Apple-Cream Cheese Bundt Cake

2015-10-30T16:16:00.001-07:00

Fall’s favorite fruit teams up with a little sugar and spice for a Southern roll call of irresistible treats – from caramel apple muffins to pecan pie cobbler.
This delicious apple bundt cake features a sweet cream cheese filling and homemade praline frosting. Garnish the frosting with extra toasted pecans.

Ingredients

CREAM CHEESE FILLING:

1 (8-oz.) package cream cheese, softened

1/4 cup butter, softened

1/2 cup granulated sugar

1 large egg

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

APPLE CAKE BATTER:

1 cup finely chopped pecans

3 cups all-purpose flour

1 cup granulated sugar

1 cup firmly packed light brown sugar

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground nutmeg

1/2 teaspoon ground allspice

3 large eggs, lightly beaten

3/4 cup canola oil

3/4 cup applesauce

1 teaspoon vanilla extract

3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)

PRALINE FROSTING:

1/2 cup firmly packed light brown sugar

1/4 cup butter

3 tablespoons milk

1 teaspoon vanilla extract

1 cup powdered sugar

Preparation

1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.

2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.

3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.

4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Mini Brownie Fruit Pizzas with Cream Cheese Frosting

2015-10-30T04:49:00.001-07:00

Just imagine a rich and decadent, chewy brownie topped with a melt-in-your-mouth delicious, sweet and tangy cream cheese frosting and all of that goodness topped with plenty of fresh fruit

Just imagine a rich and decadent, chewy brownie topped with a melt-in-your-mouth delicious, sweet and tangy cream cheese frosting and all of that goodness topped with plenty of fresh fruit. Then imagine all of that in a fun, individual, hand holdable form that no one will be able to resist (Fruit pizzas were made to be mini. It’s just fancier that way). With that said, you simply just have to make these!

When a brownie is sitting in front of me I know I can never restrain myself, then you add something like this to it and I’m most certainly doomed. At least with these it’s like portion control and they aren’t too big I guess. So, that means at least two, right :)?

If you want to go the easier route with these, bake the brownies in a whoopie pie pan or bake in the 13 by 9-inch pan and don’t cut circles. Instead simply frost the whole layer of brownies, top with fruit then cut int squares. Either way everyone is going to love them!

Mini Brownie Fruit Pizzas with Cream Cheese Frosting

Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 3 hours

Ingredients

3/4 cup unsalted butter, melted and cooled slightly
3/4 cup cocoa powder
1 1/2 cups granulated sugar
1/2 tsp salt
3 large eggs
1 Tbsp vanilla extract
3/4 cup all-purpose flour
Fresh fruit, diced small, for topping

Cream Cheese Frosting

6 Tbsp cream cheese, softened
6 Tbsp unsalted butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract

Directions

Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish and line with one long sheet of parchment paper or aluminum foil, leaving an overhang on two sides. Butter parchment paper (or foil), set aside.
In a mixing bowl, stir together melted butter and cocoa powder until well blended. Mix in sugar and salt. Using a wooden spoon, blend in eggs one at a time. Stir in vanilla extract then add flour and stir until no streaks of flour remain. Pour into prepared baking dish. Bake in preheated oven 18 - 20 minutes, until toothpick inserted into center comes out with a few moist crumbs attached. Set baking dish on a wire rack and cool completely.
Using overhang of parchment, lift brownies from pan. Using a 2 1/2-inch round cookie cutter or biscuit cutter, cut brownies into rounds* (I got 14. The tops crack a little but that's fine because they are frosted anyway. Also they'll stick to the cookie cutter since the brownies are so moist, so just carefully push down on the edges of brownie being cut when lifting cookie cutter up). Frost each round with cream cheese frosting (pipe or spread) then top with fresh fruit (for the bananas I tossed in a light lemon water mixture then dried so they didn't brown so quickly). For best results serve just after assembling (you can make both the brownies and frosting ahead of time, you can even frost them the day before and refrigerate them, just add the fruit just before serving).
For the Cream Cheese Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip cream cheese and butter until smooth and fluffy. Mix in vanilla then add powdered sugar and continue to whip mixture until smooth and fluffy.
*For an easier method, bake brownies in a whoopie pie pan or bake in the 13 by 9 and skip the cutting into rounds part, simply frost the entire layer, top with fruit then cut into bars.
Recipe Source: brownie recipe adapted from Food.com, inspired by A Farmgirl's Dabbles

Greek Tacos

2015-10-29T17:18:00.002-07:00

Greek chicken gyros are one of my favorite foods so I decided to create a simplified version of those that can be made into a easy weeknight dinner......

Greek chicken gyros are one of my favorite foods so I decided to create a simplified version of those that can be made into a easy weeknight dinner! These Greek ground turkey tacos taste just like a gyro but they can be ready in 30 minutes! My husband and I couldn’t get over how good they were! This will definitely be making it to our dinner rotation! Even my kids polished theirs off.

I love greek food not only for it’s amazing flavor but also because it’s usually packed with so many fresh, good for you ingredients and it’s not high in fat. These make for a delicious healthy dinner, and if you wanted to make them that much healthier you could do lettuce wrap tacos. You don’t have to add everything I did for toppings, just like any taco add what you like – but I’d say the tzatziki sauce is a must! I also love the crunch the cucumbers add and the tang from of the feta – plus what’s a taco without cheese and tomatoes? I hope you love these as much as I do, they’re definitely being added to my list of favs! They reminded me a lot of my CHIKEN Gyros with Homemade Pita Bread but with far less work. Can’t beat that!

Ingredients

Taco filling

1 Tbsp olive oil
1/2 cup chopped red onion
20 oz 93% lean ground turkey
Salt, to taste
1 Tbsp minced garlic
1/2 cup tomato sauce
1/4 + 2 Tbsp chicken broth
1 1/2 tsp dried oregano
1/2 tsp each dried thyme and ground coriander
2 Tbsp fresh lemon juice

For serving

Flour tortillas, tzatziki (homemade - recipe in notes below, or store bought), chopped romaine lettuce, crumbled feta cheese, diced Roma tomatoes, peeled and diced cucumbers, chopped red onion, fresh cilantro

Directions

Heat olive oil in a large non-stick skillet over medium-high heat. Add in red onion and saute 2 minutes then add turkey, season with salt to taste and cook, breaking up and stirring occasionally, until nearly cooked through. Then add garlic and continue to cook until turkey is cooked through. Stir in tomato sauce, chicken broth, oregano, thyme and coriander. Season with salt to taste. Bring to a boil then reduce heat to a simmer and cook uncovered, stirring occasionally until sauce has reduced, about 6 - 8 minutes. Stir in lemon juice. Serve warm over tortillas with toppings listed.

Notes

For the tzatziki: 1 small cucumber, peeled, seeded and chopped into chunks 1 tsp salt, plus more to taste 1 cup plain Greek yogurt (I recommend Fage 2%, it's thick) 1 clove garlic, minced 1 Tbsp fresh lemon juice 1 Tbsp extra virgin olive oil 1 Tbsp chopped fresh parsley 1 Tbsp chopped fresh dill

Directions: Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 20 minutes at room temperature. Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop fine. Dab cucumbers with a paper towel to soak up more moisture, then add in Greek yogurt, garlic, lemon juice, olive oil, parsley, and dill and season with salt to taste. Plus to blend. Store in refrigerator in an airtight container up to 3 days.

Rösti Casserole with Baked Eggs

2015-10-27T15:39:00.003-07:00

This dish embodies the alluring qualities you'd expect from rösti—shredded potatoes that are cooked until browned and crisp on the edges. Serve with a colorful mixed greens salad

Ingredients

1 1/4 cups fat-free Greek-style yogurt

2 tablespoons all-purpose flour

1 1/2 cups grated peeled turnip (about 8 ounces, 2 small)

1 1/4 cups (5 ounces) shredded Gruyère cheese

1/3 cup butter, melted

1/4 cup chopped fresh chives

1 1/4 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon grated whole nutmeg

1 (30-ounce) package frozen shredded hash brown potatoes, thawed (such as Ore-Ida)

Cooking spray

8 large eggs

Chopped fresh chives (optional)

Freshly ground black pepper (optional)

Preparation

1. Preheat oven to 400°.

2. Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400° for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1 egg into each of 8 indentations. Return dish to oven. Bake at 400° for 8 minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 8 pieces. Garnish with additional chives and black pepper, if desired. Serve immediately.

Foods Rich in Antioxidants for Healthy Aging

2015-10-26T16:16:00.003-07:00

Although magazine covers and "miracle" cosmetics packages all proclaim the anti-aging secrets they contain, as long as we wake up each morning, getting older is an unstoppable fact

Perhaps a better and more attainable goal than "anti-aging" is "healthy aging"—giving our bodies and spirits what they need to reduce the risks of physical or mental decline as our 30s become our 40s, then into our 50s, 60s, and so on.

Instead of dreaming about turning back the clock, you can help keep your body strong by equipping it with the biological equivalent of fresh batteries. "Why do you have to fight against aging if you have healthy aging?" asks Barbara Shukitt-Hale, PhD, a research psychologist and behavioral neuroscientist at the USDA Human Nutrition Research Center on Aging at Tufts University in Boston. That's not just a theoretical question, no matter what your current age.

Reducing risk, one bite at a time

Oxidative stress is the cumulative, day-to-day assault our cells endure. The longer we live, the more oxidative stress our bodies experience. Dr. Shukitt-Hale and her colleagues have studied several foods that appear to repair the toll this stress takes and even protect against further damage. The foods studied also increase the number of brain cells we have and improve their functioning.

We can use such help. "As we age, our bodies are less able to deal with the oxidative stress we encounter," Dr. Shukitt-Hale says. We also become more sensitive to inflammatory responses in our central nervous systems.

While some foods have been shown to support greater health, energy and mental strength in aging bodies, the biological mechanisms that produce those results aren't fully understood yet. Many researchers believe the beneficial effects are created by the variety of nutritional components in real food, working in combination.

That means you should look in the produce aisles, not the drug aisles, to find what you need. "Very few disease processes or healthy outcomes are attained through taking vitamin supplements," says Martha Clare Morris, ScD, director of the Center of Nutrition and Aging at Rush University Medical Center, Chicago. She cites bone loss and vitamin B12 deficiency as among the few conditions that current research shows can be improved with supplements.

By contrast, when vitamins and other compounds are obtained by eating certain foods, there are big benefits. "We think eating fresh fruit or vegetables, even frozen, is better than taking supplements, because supplements don't have all the compounds," Dr. Shukitt-Hale says. In her research lab, "we've broken down foods into families of compounds, and the individual families aren't as effective" as when they function together

You know that fruits, vegetables, whole grains and such are good for you, but some foods have been shown to be stand-outs for lowering problems linked to aging. You may want to include more of these on your shopping list:

"Brainberries": That's the nickname Dr. Shukitt-Hale and coauthor James A. Joseph, PhD, gave to blueberries and their cousins—such as blackberries, cranberries and strawberries. Berry fruits are rich in antioxidant polyphenolic compounds that protect against the age-related deterioration of cognitive and motor functions. Eating about a cup of berries a day—fresh or frozen—reduces oxidative stress (hence the term "antioxidants"), lowers inflammation and improves brain cell signaling.

Blueberries top the list of beneficial berries, but if your tastes are a bit more eclectic—arctic bramble berries, anyone?—most berry fruits carry a lot of nutritional power for their size. You may want to read the label closely: A USDA study of blueberries grown in New Jersey showed that those cultivated organically for commercial sale had higher levels of phytonutrients (beneficial compounds) than did the berries grown under conventional methods.

Red peppers, oranges, pine nuts, roasted sunflower seeds, safflower oil: Vegetables and fruits that are high in vitamin C help prevent skin appearance changes related to aging. Nuts and oils with high amounts of linoleic acid provide similar defense. Regardless of age, sun exposure or other factors, women who eat more foods that are rich in vitamin C and linoleic acid have fewer wrinkles, less skin dryness and less atrophy—the gradual thinning of skin layers.

Cocoa: It's not just for kids anymore! You may have switched to green tea for its antioxidant benefits, but cocoa is actually higher in the powerful phenolic phytochemicals that fight oxidative damage. Indeed, cocoa leads the list for antioxidant capacity—ahead of red wine, green tea and black tea. Make it with nonfat milk and you'll help strengthen your bones as well.

Spinach, kale, collards: Here's another reason to eat more vegetables: high vegetable consumption produces a slower rate of cognitive decline with age. Dr. Morris and her colleagues looked at more than 3,700 people aged 65 or older and found that those who ate about three to four daily servings of vegetables—particularly leafy greens—had much less decline in memory, recall and other mental functions than did those who ate less than one serving of veggies per day.

Walnuts: These popular nuts enabled aged rats to improve motor performance (such as walking on a plank) and thinking skills. Because of these results, researchers believe walnuts look very promising for strengthening cognition.

Fish: It's been called "brain food" for decades, but now there's evidence that fish helps keep your mental abilities strong while you age. Compared with people who ate less than one fish meal per week, those who ate fish once weekly or more often showed a slower rate of age-related cognitive decline.

Classic Buttermilk Fried Chicken

2015-10-26T02:10:00.000-07:00

Finish in the oven to guarantee perfectly cooked chicken and a golden crust

Ingredients

2 c. Buttermilk
2 lg. eggs
1/2 sweet onions
5 to 6 lb. bone-in, skin-on chicken parts (breasts halved, if using)
4 c. self-rising flour
Canola oil, for frying
1/2 c. bacon drippings (optional)

Directions

Whisk together 5 teaspoons salt and 1/2 cup water in a bowl until dissolved. Whisk in buttermilk, eggs, onion, garlic, and 1 teaspoon pepper. Add chicken, and turn to coat. Cover and refrigerate, turning occasionally, 8 hours or up to overnight

Drain chicken and discard buttermilk mixture. Whisk together flour and 3 teaspoons salt in a bowl. Toss chicken in flour mixture, one piece at a time, until evenly coated. Return all of the chicken to the flour mixture, gently toss, and let stand 15 minutes. Toss again to make sure each piece is evenly coated. Remove, shaking off excess

Preheat oven to 325 degrees F. Line a large rimmed baking sheet with an oven-safe wire rack.

Heat 1 1/2 inches oil and bacon drippings (if desired) in a Dutch oven over medium heat to 350 degrees F. Fry chicken, in batches, skin-side down, until golden brown, 4 to 5 minutes. Turn and fry until golden brown on the second side, 4 to 5 minutes

Transfer to prepared baking sheet and bake until an instant-read thermometer inserted in the thickest piece registers 165 degrees F. Let stand, on rack, 10 minutes before serving. Serve warm, at room temperature, or chilled.

Spicy, Garlicky Cashew Chicken

2015-10-25T09:36:00.003-07:00

A savory, fast weeknight meal, these drumsticks will roll off the broiler pan or grill juicy and burnished, and the cashew sauce is even more marvelous than most peanut satays. It has a salty, buttery richness that tames the heat from the chili, and a touch of sweetness from a dash of brown sugar.

INGREDIENTS

- 1 cup roasted, salted cashew nuts
- 6 tablespoons chopped cilantro, with some stems
- ¼ cup canola or safflower oil
- 4 garlic cloves, roughly chopped
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 to 2 jalapeño peppers, sliced (discard seeds or not, to taste)
- Juice of 1 lime, plus lime wedges for garnish
- Kosher salt and freshly ground black pepper
- 3 pounds chicken thighs and/or drumsticks
- PREPARATION
- 1. In a blender or food processor, combine nuts, 2 tablespoons cilantro, oil, garlic, soy sauce, sugar, jalapeño, lime juice and 2 tablespoons water. Blend until smooth, scraping down sides as necessary. Taste and season with salt and pepper if desired.
  2. Season chicken all over with salt and pepper. Smear on enough cashew mixture to thoroughly coat pieces. (Set aside any remaining mixture.) Let marinate at room temperature while you heat grill or broiler. Or refrigerate for up to 12 hours before cooking.
  3. Preheat broiler or grill. Grill or broil chicken, turning frequently, until it is crisp and golden on outside and done on inside (cut a small nick to check), 20 to 30 minutes.
  4. Sprinkle chicken with remaining cilantro and serve with lime wedges and remaining cashew mixture.

Salmon fishcakes

2015-10-23T04:07:00.002-07:00

A delicious favourite at home, this is a great recipe to get the kids cooking, plus it’s super-tasty too

Salmon fishcakes

Ingredients

sea salt and freshly ground black pepper
50 g fresh or frozen peas
600 g potatoes
½ a bunch of fresh chives
2 x 180g tins of quality salmon
1 lemon
1 tablespoon plain flour , plus extra for dusting
1 large free-range egg
olive oil

Method

This recipe is so tasty that it’s a really good idea to double or triple the quantities and freeze batches for another day – just make sure you defrost them thoroughly before using, then follow the cooking instructions below.

1. Half-fill a large saucepan with cold water and add a tiny pinch of salt.

2. Place on a high heat and bring to the boil. Meanwhile…

3. If using fresh peas, pod them into a bowl, then leave to one side.

Kerryann’s homemade fish fingers & minty smashed peas

2015-10-22T07:58:00.004-07:00

Have a go at making your own fish fingers it's well worth it and easier than you might think

Ingredients

450 g frozen white fish fillets, from sustainable sources

500 g frozen peas

5 tablespoons plain flour

1 tablespoon smoked paprika

½ unwaxed lemon , zest and juice from

sea salt

freshly ground black pepper

2 large free-range eggs

3 slices of wholemeal bread , (100g)

sunflower oil

½ a bunch of fresh mint , leaves picked

Method

Start by defrosting the fish fillets, preferably overnight in the fridge (I like cod or haddock, but it’s up to you what you use).

Put the peas into a colander in the sink and pour over boiling water to defrost them, then set aside. Place the flour in a shallow bowl with the paprika, lemon zest and a pinch of salt and pepper, then beat the eggs in another shallow bowl. Blitz the bread in a food processor to fine breadcrumbs, then tip onto a plate. Once defrosted, slice the fillets lengthways into fingers, roughly 2cm wide, then add to the flour and toss to coat (you’ll need to do this in batches). Dip the flour-dusted fish pieces into the egg, shake off the excess, then roll in the breadcrumbs until well coated and place on a tray.

Heat 1 tablespoon of oil in a large non-stick frying pan over a medium heat. Add the fish fingers (you’ll need to do this in batches) and fry for 2 to 3 minutes on each side, or until golden, crispy and cooked through. Remove to a double layer of kitchen paper to drain while you fry the next batch, adding a splash more oil, if needed.

Meanwhile, blitz the peas in a food processor until they’re smashed up to a nice, chunky purée, or mash well with a fork. Tip into a bowl, then finely chop and add the mint leaves, squeeze in the lemon juice and season to how you like it. Mix well and serve alongside the crispy fish fingers and a nice green salad. If you want a dollop of ketchup, too, I won’t judge

fish salmon filo pie

2015-10-17T16:15:00.000-07:00

Brilliant as a lunch or light dinner, this filo pie looks and tastes fantastic – crisp on the outside, flaky and soft in the middle. As well as salmon, we’re also celebrating slow-cooked leeks and courgettes, which do amazing things when given time to get soft and sweet. They help stretch the salmon further and complement it perfectly

Ingredients

3 medium leeks
2 large courgettes
olive oil
2 sprigs of fresh thyme
sea salt and freshly ground black pepper
200g leftover cooked salmon, from sustainable sources
100g feta cheese
1 lemon
3 large free-range eggs
1 x 250g pack of filo pastry
15g Parmesan cheese
1 romaine lettuce
1 cucumber
3 tablespoons extra virgin olive oil

To make your pie filling

• Trim, wash and finely slice the leeks
• Trim and roughly chop the courgettes
• Heat 1 tablespoon of oil in a large pan on a medium heat
• Add the leek and courgette
• Pick in the thyme leaves, discarding the stalks
• Cook gently with the lid on for 15 minutes, stirring regularly
• Remove the lid, turn the heat down to low and cook for a further 15 minutes, or until soft and lightly golden
• Once soft and sweet, season with a pinch of sea salt and black pepper
• Leave aside to cool for 5 to 10 minutes

To assemble and cook your salmon filo pie

• Preheat the oven to 180°C/350°F/gas 4
• Flake the cooked salmon into the cooled mixture
• Crumble in the feta and grate over the zest from the lemon
• Crack in the eggs and stir well to combine
• Lightly oil a 30cm ovenproof frying pan or dish
• Layer the filo over the base, overlapping the sheets and letting them hang over the edge of the pan as you layer – make sure you fully cover the base and allow enough overhang to fully cover the filling once folded in – brushing with olive oil as you go
• Spoon in the salmon filling, then fold in the overhanging filo to form a lid
• Brush the top with olive oil and finely grate over the Parmesan cheese
• Bake on the bottom shelf of the oven for 45 to 50 minutes, or until cooked through, golden and crisp

To make your salad and serve

• Slice the lettuce and cucumber, then place into a large bowl (I’m loving my crinkle cut knife – you should get one!)
• Mix the juice from half the lemon, the extra virgin olive oil and a pinch of sea salt and black pepper together
• Drizzle the dressing over the salad veg and toss together
• Portion up and serve with your salad on the side
• To make this pie extra cute, try tossing a few thyme sprigs in oil and scattering them over the filo before you bake it

Caramel Apple Cheesecake

2015-10-17T09:56:00.004-07:00

The toasted walnut and graham cracker crust on which Bobby Flay builds his vanilla bean cheesecake is just the start of this decadent dessert. An apple brandy-boosted caramel oozes over the top, while a pile of pretty apple slices gives this dessert showstopping status

INGREDIENTs

8 whole graham crackers
1 cup lightly toasted walnuts, divided
2 tablespoons light brown sugar
5 tablespoons unsalted butter, melted
1/2 cup plus 2 tablespoons granulated sugar, divided
1 tablespoon orange zest
3 (8-ounce) packages cream cheese, at room temperature (recommended: Philadelphia)
1/2 cup plus 2 tablespoons packed light muscovado sugar

4 large eggs, at room temperature
1 large vanilla bean, seeds scraped
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cupheavy cream
1 recipe Apple Mixture, recipe follows
1 recipe Apple caramel Sauce, recipe follows

APPLE MIXTURE:

2 cups apple juice
1/4 cup granulated sugar
1 vanilla bean, reserved from the cheesecake mixture
1 tablespoon cold butter

3 garrny smith appels, peeled, seeded and thinly sliced
3 fuji appels, peeled, seeded and thinly sliced
1/4 cup apple brandy (recommended: Calvados)

APPLE-CARAMEL SAUCE:

1 1/2 cups granulated sugar
1/4 cup water
3/4 cup heavy cream

Pinch salt
3 tablespoons apple brandy (recommended: calvados)
1/2 teaspoon pure vanilla extract

DIRECTIONS

Preheat the oven to 350 degrees F.

Place the graham crackers, 1/2 cup of the walnuts and brown sugran a food processor and process until finely ground. With the motor running, add the butter through the feed tube and process until the mixture just comes together. Spray the bottom and side of the pan with cooking spray. Pat the mixture evenly into the bottom of a 9-inch springfrom pan, place on a baking sheet and bake in the oven until lightly golden brown and just set, about 8 minutes. Remove to a baking rack and let cool completely.

Combine 1/4 cup of the sugar and the orange zest in a food processeur and process until combined.

Place the cream chees in the bowl of a stand fixer fitted with the paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the orange sugar, remaining granulated sugar, and light muscovado sugar and beat again until the sugar is incorporated and the mixture is light and fluffy. Add the egges, 1 at a time and mix until just incorporated, scraping the sides and bottom of the bowl. Add the vanilla seeds and vanilla extract and beat until combined. Add the salt and heavy cream and mix until just combined.

Scrape the mixture into the prepared pan. Set the cheesecake pan on a large piece of heavy duty aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour hot tap water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the chassecake. Bake until the sides of the cake are slightly puffed and set and the center still jiggles, about 55 minutes.

Turn the heat off and prop the door open with a wooden spoon and allow the cake to cook in the water bath for 1 hour. Remove the cake to a baking rack and allow to cool to room temperature for 2 hours. Cover the cake and refrigerate for at least 4 hours and up to 24 hours until chilled through.

Top with the warm apple topping,drizzele liberally with the caramel sauce and sprinkle with the remaining toasted walunts. Serve additional sauce on the side.

Bring apple juice, sugar and vanilla bean to a boil in a large saute pan over high heat and cook until slightly thickened and reduced to 1/2 cup. Stir in the butter until melted. Add the apples and cook, stirring occasionally, until lightly caramelized and soft. Add the apples brandy and cook until reduced by 1/2. Transfer the apples to a plate and let cool slightly.

Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes.

While the caramel is cooking. Place the heavy cream in a small pan and bring to a simmer over medium heat. Remove from heat and keep warm.

When the caramel has reached the desired color, slowly whisk in the heavy cream and salt and whisk until smooth. Remove from the heat and stir in the apple brandy and vanilla extract. Keep warm

Traditional Sweet Potato Casserole

2015-10-16T07:22:00.001-07:00

Top this lightened version of the classic sweet potato casserole with both marshmallows and toasted pecans

From simple mashes to casseroles, gratins, and pies, sweet potatoes lend themselves to a wide variety of dishes

Ingredients

2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes

3/4 cup packed brown sugar

1/4 cup butter, softened

1 1/2 teaspoons salt

1/2 teaspoon vanilla extract

1/2 cup finely chopped pecans, divided

Cooking spray

2 cups miniature marshmallows

Preparation

Preheat oven to 375°.

Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden

Wondershare MobileGo for iOS

2015-10-15T07:24:00.002-07:00

Wondershare MobileGo for iOS is a file management program for Windows that provides you with a simple way to transfer media files from any iOS device to your PC. Unlike iTunes, a very popular media library application, this program also allows performing data synchronization from PC and iTunes to your iPhone, iPod, iPad.

Its interface is nicely polished, with simple to configure tools, and offers you an easy way to manage the files from the iDevice and from your computer

Without doubt, this program was designed to meet the needs of both novices and professionals.

Whether you reinstalled the OS on your PC recently or bought a new one, Wondershare MobileGo for iOS helps you get your multimedia files back on your computer by synchronizing the files from your iPhone, iPad or iPod to your PC. Unlike other programs from the same category that don't let you transfer files between the PC and your iOS-based device without having to deal with iTunes copyright restrictions, this one lets you perform this task without any problems.

Another thing I like about using this program is that it also brings a wide range of useful tools, from an audio and video converter to an easy-to-use duplicate finder and a backup tool for your address book.

Briefly, I consider Wondershare MobileGo for iOS to be a reliable solution when it comes to transferring files between my iOS device and the PC I'm using. It's very simple to handle, offers access to plenty of useful tools, and the price is reasonable

to Download Wondershare MobileGo for iOS

Click here to download

Grilled tofu wraps with salsa and avocado recipe

2015-10-11T04:52:00.004-07:00

These easy wraps prove that vegetarian dishes can be the star of the BBQ. Combine the oriental flavours of soy and tofu with some mexican salsa, avocado and tortillas for a meal as vibrant and delicious as it is healthy and nutritious

Ingredients
400g (13oz) firm tofu
3 tbsp light soy sauce
4 flour tortillas
200g (7oz) tomato salsa
2 avocados
1 lemon

Preheat the barbecue. Slice the tofu width ways into 8 pieces. Lay the tofu pieces on a baking tray, drizzle over the soy sauce and allow to marinate for 20-30 minutes, turning a few times.

Put the tofu in a single layer on the barbecue and cook for 15-20 minutes, turning occasionally until it turns golden and a crust forms on the outside.
Once the tofu is ready, lay out the tortillas and top with a spoonful of salsa, the avocado slices and then two tofu pieces per wrap. Finish with a squeeze of lemon, wrap and serve.

Special diet recipes

2015-10-11T04:11:00.000-07:00

Gluten-free crab cakes recipe

Our favourite recipes for special health requirements

Ingredients
300g (10oz) white crab meat
1 shallot, finely chopped
small handful coriander leaves, finely chopped
1 red chilli, deseeded and finely chopped
2 limes, 1 zested and one cut into wedges
100g (3 1/2oz) white gluten-free bread (crusts removed)
4 1/2 tbsp mayonnaise, plus extra to serve
pinch of sea salt
pinch of black pepper
1 egg, beaten
sunflower oil, to fry

Crisp on the outside, moist and light on the inside, these gluten-free crab cakes are perfect for a starter or light lunch. They are also ideal for making ahead, and then frying off at the last moment.

Place the bread into a food processor and blend until it has just become bread crumbs. In a bowl combine the crab meat with the shallot, coriander,chilli, lime zest, a squeeze of lime juice, 50g (2oz) of the breadcrumbs and the mayonnaise. Season with sea salt and black pepper and mix everything together until well combined. Divide the mixture into 12 equal portions and form into slightly flattened balls. Refrigerate for 30 minutes.
Place the beaten egg in one bowl and the remaining breadcrumbs in another. Dip the chilled crab cakes in the beaten egg yolk and then roll in the breadcrumbs until evenly covered. Set aside.

Pour 2.5cm (1in) sunflower oil into a medium pan. Place over a medium heat until a piece of bread dropped into the oil browns in about 40 seconds. Carefully place the crab cakes in the oil and fry for 3 minutes on each side until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
Serve the crab cakes with a green salad, extra mayonnaise and lime wedges

How to Get Rid of Black Circles Under Your Eyes

2015-10-10T16:10:00.000-07:00

How to Get Rid of Black Circles Under Your Eyes

Method 1 of 3: Addressing the Cause

Get your beauty sleep. get plenty of sleep nightly. It’s not entirely clear why inadequate sleep results in dark circles under the eyes, but lack of sleep tends to cause the skin to become paler (thus increasing the appearance of darkness under the eyes), and reduces circulation. It’s also believed that too little time lying down is a cause in itself. Before going to bed at night, remove all eye makeup. If you don't do so, when you get older, your eyes can look much more tired on a daily basis.

Determine how much sleep you need (it’s usually 7-9 hours per night, but varies for different people at different times throughout their lives). Try to get that amount regularly for a couple of weeks to see if that helps.
Alcohol and drugs can adversely affect the quality of your sleep. Abstain from these products or use them only in moderation for best results.
Get adequate vitamins that assist sleep. A lack of sleep, coupled with poor vitamin absorption tends to reduce adrenal function. The less adrenal function you have, the less B6 you tend to absorb. The less B6 you absorb, the less your adrenal glands function and you end up in a vicious circle. Sleep, regular vitamins (where needed), good calcium/magnesium support in the form of eating a lot of greens (which are higher in calcium and magnesium than dairy products are) and a good mineral supplement restores adrenal function

Treat your allergies. Allergies are a common cause of skin discoloration under the eyes. If an allergy is the root of your problem, treat the allergy or remove the allergies. Seasonal allergy problems such as the hay fever can frequently be effectively treated with over-the-counter and prescription medications.

For other allergies, the best course of action is usually avoidance. If your dark circles or puffiness are constant, you may have an undetected food allergy or an allergy to a chemical in your home or workplace. Talk to a dermatologist for help determining what you may be allergic to. People with allergies also tend again to be deficient in B6, folic acid and B12 on occasion. Taking a multivitamin may also help
gluten intolerance. Another common allergy that causes dark circles is gluten intolerance, which is an allergy to wheat flour in particular. More severely, you could have celiac disease. To test for celiac disease, have blood tests performed by your doctor. It's important to remember that you can be gluten intolerant, and not have celiac disease

Fix nasal congestion. A blocked nose can result in dark circles under your eyes because the veins around your sinuses are darkened and dilated

Eat well.Eat a healthy,balanced diet take vitamins , and drink plenty of water . A whole host of cosmetic problems can be attributed to vitamin deficiencies. Dark circles and puffiness are often attributed to lack of vitamin K or inadequate antioxidants. Also, a deficiency in B12 (usually anemia-related) can result in dark circles.

Eat plenty of fruits and vegetables, especially cabbage, spinach, and other leafy green vegetables. Take a daily vitamin supplement if necessary. Get adequate fluids to improve circulation.
Reduce salt intake Excess salt causes the body to retain water in unusual places, and this can result in puffiness under the eyes. Too much salt can also impair your circulation and cause the blood vessels under the skin to appear bluer

Examine your smoking habit and decide toquit. Smoking causes vascular (blood vessel) problems that can not only threaten your life, but also make your blood vessels appear more prominent and bluer

relax: Relaxing might help remove sources of stress and anxiety that are preventing you from sleeping, eating and resting properly. In turn, relaxing enough will help the skin beneath your eyes to improve as you feel less stressed and more at ease. Skin tends to reflect a whole host of emotional and physical ailments, so don't dismiss the need to relax lightly

Accept what you can't change.

There are some causes to under-eye circles you can't do much to reverse, unfortunately. These include:

Pigmentation irregularities. These can cause darker circles under the eyes.
Sun exposure. This can increase melanin production.
Thinning from age. Aging thins the skin, making veins and vessels more obvious as your fat and collagen depletes over time.
Heredity. Establish whether or not this condition runs in your family, as under-eye dark circles are believed to frequently be hereditary. This doesn’t mean that you can’t do anything about the conditions, but you should be prepared for minimal success when trying to get rid of them.
Your facial features. Dark circles may be as simple as shadows being thrown by your own features.There isn't much you can do change this other than careful use of cosmetics

Method 2 of 3: Natural Remedies

Use cucumber slices

Cucumber slices have long been used to reduce puffiness and refresh the appearance of skin around the eyes, providing a fast "pick-me-up" for tired and puffy eyes. Place a slice over each eye, extending over the darkened area. Do this daily, coupled with lying down for 10-15 minutes. Keep your eyes closed

Apply cool tea bags or an ice cube wrapped in soft cloth to your eyes daily

The tannin in tea bags reduces swelling and discoloration. Lie down, preferably in the morning, and leave the cool and damp caffeinated tea bags over your eyes for about 10-15 minutes. Keep your eyes closed. You can refrigerate them overnight so they will be ready in the morning

Make a saline solution

Add 2 cups water with a 1/4 teaspoon of sea salt and/or a half tea-spoon of baking soda in one of your nostrils. Have your head tilted to the side so that the water comes out the other nostril. It's best used when you're experiencing nasal congestion

Use a potato

Place one uncooked potato into a liquidizer and liquidize the whole potato. Scoop out and place the pureed potato on your closed eyes .Keep it there for 30 minutes, lying on your back. Wash it off with warm water. This method works well for some people

Use a frozen spoon

Put a spoon in the freezer for 10-15 minutes. Take it out and cover the circles with it. Hold it there until the spoon is warm again

Method 3 of 3: Cosmetic Solutions

Apply an eye cream containing vitamin K and retinol

Dark circles may be caused by a deficiency of vitamin K. Regardless of the cause, however, skin creams containing these two ingredients reduce puffiness and discoloration significantly in many people. Long-term daily use seems to have the greatest effect

Use an under-eye cream

Use a concealer that will camouflage the dark under-eye circles. It's important to use a concealer that matches your undertone (namely, yellow and peach (for bluish circles). After applying the concealer, set it with a light dusting of translucent powder.

Have a skin patch test

Before using cosmetics, try a skin patch test first. Cease using anything that irritates your skin, causes rashes, or makes your eyes sore or watery

Fitness Bands

2015-10-10T06:52:00.000-07:00

whether you are working towards losing weight or building muscle, fitness bands exercises are essential. Fitness bands offer resistance and versatility, easy to use, lightweight, portable and are relatively inexpensive. Resistance training exercises will trigger the response from your body. Although dumbbells and weights are very effective, fitness bands come in different resistance levels, so they are equally as effective. The benefit with bands is that you will be able to throw it in your gym bag or bring it with you on vacation without carrying around a bunch of weights

The versatility of fitness bands allow you to perform many exercises, while targeting specific muscles. Along with building muscle, you will improve your balance and prevent injuries. The great thing about having different level resistance bands is that you will be able to gradually increase the resistance with your workouts, to increase the intensity of the program

Although a fitness band is a great piece of fitness equipment, it can also be used to prevent or recover from injury. If you are injured, you most likely will not be able to perform strenuous exercise; therefore, exercise bands will come in handy. Since you are able to target certain muscle groups, you can avoid the injured part of your body and still get a good workout

recipes pizza

2015-10-09T06:53:00.001-07:00

Recipe : cheese and bacon scone pizza

If you want a quick pizza ,but don’t have bread mix
this recipe is a great yeast-free alternative using
ingredients most of us have to hand

INGEDIENTS

250g/9oz plain flour
1 tsp salt
2 tsp baking powder
50g/2oz butter, chopped
2 eggs
3 tbsp

FOR THE SCONE BASE

1tbsp olive oil

1 green pepper, quartered desseeded and thinly sliced

4 rashers streakly bacon, chopped

5 spring onions, thinly sliced

2 tbsp tomato ketchup mixed with 2 tbsp tomato purée

6-8 cherry tomatoes, halved

85g/3oz mature cheddar, grated

METHOD

Heat oven to 220c/fan 200c/gas 7. Mix the flour, salt and baking powder in a bowl, then rub in the butter until you have something that looks like very fine crumbs. Mix together the eggs and milk, then stir into the dry ingredients to make a soft dough.

Shape into a round on a lightly floured surface, lift onto a non-stick baking tray, then press out to a circle about 24cm across to make the pizza base.

Heat the oil in a frying pan, then stirfry the pepper and bacon until the pepper is soft. Take off the heat, then stir in the spring onion.

Spread the ketchup over the pizza base, then tip the pepper and bacon mixture evenly over the top.

Scatter over the tomatoes, followed by the cheese. Bake for 15 minutes until golden. Serve with a salad or coleslaw

Health and Fitness

Computer eye strain symptoms, causes, prevention tips

Blink eyes repeatedly

Adjust the lighting of your room

Adjust contrast and brightness

Giving short breaks

Move the monitor

Getting rid of the glare

Relax your eyes

Splash water

Face massage

Expert advice

Apple-Cream Cheese Bundt Cake

Ingredients

Preparation

Mini Brownie Fruit Pizzas with Cream Cheese Frosting

Greek Tacos

Rösti Casserole with Baked Eggs

Foods Rich in Antioxidants for Healthy Aging

Classic Buttermilk Fried Chicken

Spicy, Garlicky Cashew Chicken

INGREDIENTS

PREPARATION

Salmon fishcakes

Kerryann’s homemade fish fingers & minty smashed peas

Ingredients

Method

fish salmon filo pie

To make your pie filling

To assemble and cook your salmon filo pie

To make your salad and serve

Caramel Apple Cheesecake

DIRECTIONS

Traditional Sweet Potato Casserole

Ingredients

Preparation

Wondershare MobileGo for iOS

Grilled tofu wraps with salsa and avocado recipe

Ingredients

Special diet recipes

Gluten-free crab cakes recipe

Our favourite recipes for special health requirements

Ingredients

How to Get Rid of Black Circles Under Your Eyes

How to Get Rid of Black Circles Under Your Eyes

Method 2 of 3: Natural Remedies

Use a frozen spoon

Put a spoon in the freezer for 10-15 minutes. Take it out and cover the circles with it. Hold it there until the spoon is warm again

Method 3 of 3: Cosmetic Solutions

Fitness Bands

recipes pizza